The Perfect Margarita

It’s officially Margarita season here in San Diego. Margarita season starts on January 2nd, and ends on December 31st (January 1st is when you drink Bloody Marys). So the off season is very short. If you’re living in another part of the world with a less forgiving climate, don’t worry about it, they always taste great. My Canadian friends love drinking margaritas in their igloos. The key to the perfect margarita is the same for anything you put in your stomach. Good ingredients. That means not buying the giant plastic bottle of quervo because it’s cheap. It also means no triple sec. Get a decent orange liqueur. Grand Marnier or Cointreau ideally, but if you’re on more of a budget Patron Citronge will get the job done. But if you order triple sec I’m leaving. I’m not drinking f___ing triple sec!

I’m far from an accomplished tequila drinker. I discovered tequila like most teenagers in Southern California, in Tijuana! The tequila shot guy comes around and pours a bunch of it directly into your mouth, then shakes your head around violently while blowing a whistle. It’s a right of passage. If you’re from Southern California and you didn’t visit TJ and experience this as an 18 year old I’m leaving.

There are plenty of good tequila’s in the twenty dollar range. Tequila’s are more or less divided into 3 different types (there are actually 5, but 3 mainish ones). Silver (Blanco), Ropesado, and Anejo. Silver is the youngest and purest. It hasn’t been aged in oak at all. Repesado is aged in oak from 2-12 months. Anejo is aged 12 months or more. Obviously, the longer time spent in oak barrels the more character the oak will impart into the tequila. So most bartenders will tell you to use Silver tequila in a margarita, and leave the Anejo for sipping. All that said, I’ve been doing some taste tests because I enjoy alcohol, and Camarena Silver is my go to affordable tequila at the moment. I’ve found it for as low as 18 bucks. Don’t worry, I’ll keep testing. The main thing I’d say about it is that it drinks really clean. So it’s a perfect mixer. You can taste it and not look like the bitter beer face guy from those old Keystone Light commercials.

https://www.youtube.com/watch?time_continue=23&v=lRLxA7jHJTU&feature=emb_logo

The other key is to use fresh squeezed lime juice. That means getting limes, and squeezing the shit out of them. This may sound like a pain, but not if you buy one of these little lime squeezer thingies like I have here in the picture below. It makes it very easy and quick. They sell them at the grocery store, Target, Amazon, etc. I’ve tried using lime juice from the store and it just isn’t near as good. You’ll also need some simple syrup. Don’t bother buying this at the store unless you’re really lazy or loaded with $$. It’s too easy to make. All you do is take equal parts sugar and water and heat it up until the sugar melts. Then throw it in the fridge. It’ll be good for a month.

What you’ll need -

• 6 oz fresh squeezed lime juice (6-8 limes)

• 2 oz simple syrup

• 4 oz tequila

• 2 oz orange liqueur

• ice

• cocktail shaker

• course salt or margarita salt
  
  Squeeze the limes into your cocktail shaker. Add the syrup, tequila, and orange liqueur. Add some ice, and shake vigorously. Give it a nice long shake. This not only mixes the drink but it chills the drink as well, which is important. You don’t want to pour the drink and have all the ice melt right away. Pour the drink over ice, and salt the rim first if you like a salted rim. Use a lime to garnish. Some people like a really tart margarita, some like it sweeter. Adjust the simple syrup to fit your taste buds. This recipe is enough for two margaritas, or enough to give you a refill if it’s all about you. If you don’t have a cocktail shaker go get one. I’ll wait.

  If you prefer to just buy the pre-made margarita mix at Costco, that’s ok too. Just pair it with a taco. Cheers!